Savoring the very last of the tomato season I would like to share this recipe from Taste of Beirut by Joumana Accad -- Bulgur with Tomatoes Pilaf (Burghul Bel-Banadoora) which when stuffed in a heirloom tomato makes a heavenly side dish or light lunch or dinner.Read full story →

So today you will not get a fluffy cake, gorgeously decorated cookies or glazed ham with all the fixings. You get what made me feel comfortable and happy as spring emerges and daylight brings the blossoms of renewal, hope and joy. And that my friends is why my son calls me contrary.Read full story →

It starts with peeling doesn’t it? Getting past that hard exterior and gangly appendages, the outer shell revealing the languid interior. Building anticipation of what comes next, this time, choosing carefully to leave just a bit as a handle. Next, a special warming bath and a glaze to moisturize the skin with honey sweet and spicy liquids. Flavoring this moment, unlike any other. A low fire coaxes the flesh to a firm up, revealing blushing [...]Read full story →

Ceviche Topped Swai with Wasabi Kissed Avocado Creme Seafood delights every time! I try to prepare a fish meal once a week. It is healthy, calorie friendly and frankly I just like it! But I do have to challenge myself to bring a different approach so it doesn’t end up being the same old thing. In addition, having [...]Read full story →